Food Services Manager

Job Title

Food Services Manager

Job Description Summary

The Food Services Manager is a senior leadership role responsible for overseeing and driving food service operations across multiple cities in India. The position holds end-to-end accountability for operational performance, financial outcomes, client satisfaction, and regulatory compliance, ensuring consistent delivery of high-quality services across all locations.
This role leads cross-functional teams and site managers to implement standardized processes, optimize cost efficiency, and elevate service excellence while adapting to regional preferences and operational complexities. A key focus is maintaining full compliance with **Food Safety and Standards Authority of India regulations and upholding stringent food safety standards aligned with Hazard Analysis and Critical Control Points (HACCP).

Job Description

1. Operational Leadership

• Oversee daily F&B operations across multiple countries/sites, ensuring seamless service delivery.
• Establish and implement standard operating procedures (SOPs) to drive consistency and efficiency.
• Monitor site performance through regular reviews, audits, and reporting.
• Lead crisis management and ensure business continuity planning is in place.

2. Financial Management

• Manage regional budgets, forecasts, and cost controls to achieve financial targets.
• Drive revenue growth through strategic planning, pricing, and service enhancements.
• Analyze financial performance and identify opportunities for optimization.

3. Quality & Compliance

• Ensure full compliance with local regulatory requirements, food safety standards, and hygiene practices.
• Conduct regular audits and implement corrective actions where required.
• Maintain high standards of food quality, presentation, and customer experience.

4. Stakeholder & Vendor Management

• Manage relationships with key clients, internal stakeholders, and external vendors.
• Representative of the Facilities Operation in the Food Committee and Management meeting (BU Managers, BU Directors and Site Committee)
• Evaluate vendor performance and establish strong contingency plans.
• Build contingency supplier networks to mitigate disruptions, particularly across different states.
• Negotiate contracts and ensure value-driven procurement practices.
• Ensure all vendors hold valid FSSAI licenses and meet local sourcing standards.
• Navigate varying regulations across Indian states (e.g. licensing, taxation, and labour practices).

5. Team Leadership & Development

• Lead, mentor, and develop country/site F&B teams and managers.
• Build a strong talent pipeline and succession planning across the region.
• Promote a culture of accountability, collaboration, and continuous improvement.

6. Strategic Initiatives & Innovation

• Drive regional initiatives to enhance employee and customer experience.
• Identify and implement innovative food concepts, sustainability practices, and technology solutions.
• Support organisational transformation and continuous improvement programmes.
• Adapt menus and operations to regional food preferences, dietary requirements, and cultural sensitivities.

7. Regulatory & Statutory Compliance

• Ensure full compliance with Food Safety and Standards Authority of India (FSSAI) regulations, including licensing, food safety standards, and labelling requirements.
• Adhere to local labour laws, including the Shops and Establishments Act, Factories Act, and applicable state-specific regulations.
• Ensure compliance with fire safety, municipal health inspections, and environmental regulations across all sites.

8. Food Safety & Hygiene Standards

• Implement and maintain Hazard Analysis and Critical Control Points (HACCP) standards across all operations.
• Ensure mandatory food safety training and certification for all food handlers as per FSSAI guidelines.
• Conduct periodic hygiene audits aligned with Indian regulatory expectations.

9. Sustainability & Local Practices

• Align with India’s environmental guidelines on waste management, including food waste and plastic usage.
• Promote sustainable sourcing and energy-efficient practices in line with local expectations and corporate ESG goals.

Scope of Role

• Regional oversight across multiple cities and sites.
• Management of large, diverse teams (direct and indirect reports).
• Accountability for operational performance, financial outcomes, and service delivery.
• Regular travel across the cities within India required
• Interaction with senior leadership and key client stakeholders.

Qualifications & Experience

Education:

• Bachelor’s degree in Hospitality Management, Food Service Management, Business Administration, or a related field.
• A Master’s degree (e.g. MBA) is advantageous.
• Professional certifications in food safety (e.g. HACCP) or hospitality management are preferred.

Experience:

• Minimum 10–15 years of experience in food services or hospitality, with at least 5 years in a regional or multi-site leadership role.
• Proven track record in managing large-scale operations and delivering financial results.
• Strong understanding of international food safety and compliance standards.
• Prior experience managing operations across key Indian cities such as Mumbai, Bengaluru, Hyderabad, Delhi, or Chennai.
• Experience in corporate dining, industrial catering, healthcare, or large-scale facility management environments.

Key Competencies

• Strategic thinking and commercial acumen
• Strong leadership and people management skills
• Excellent stakeholder engagement and communication
• Problem-solving and decision-making capability
• High level of adaptability and resilience
• Operational excellence and attention to detail

Success Measures

• Achievement of regional financial and operational targets
• Audit Scores: Internal operational audits (target: ≥90%)
• Standardization Index: Implementation of SOPs across locations
• Business Continuity Readiness: Zero major service disruptions
• Regulatory Compliance Score: 100% adherence to **Food Safety and Standards Authority of India requirements
• Hygiene Audit Scores: Internal & external audits (target: ≥95%)
• Incident Rate: Zero major food safety incidents
• Client Satisfaction Score (CSAT): Target ≥90%

 

 

 

INCO: “Cushman & Wakefield”